Crispy French butter is crisp, which is super delicious for cake decoration or stuffing. It is also used for hot potatoes dipped in sauce. However, I heard that many fakes on the Internet are difficult to distinguish recently. Why don't you cook it yourself at home? You can make a big plate in minutes with only four ingredients, stirring and baking. Super simple, automatic faster! Do as much as you eat, and you are no longer afraid of wasting.

Formula: 4 raw materials1:1:1:1. The following formula can be baked on a 28cm baking tray, and the finished potato chips are about 50g, which can be freely converted into various dishes. 20g of butter, 20g of powdered sugar, 20g of protein and 20g of medium gluten flour.

step

1. Prepare in advance: oil paper/oil cloth/silica gel pad can be laid on the baking tray for easy baking and taking out.

Butter softens at room temperature until it can be easily smoothed with spatula. Add powdered sugar and stir well. Add room temperature protein twice.

3. Beat electric egg beater into a smooth batter, sift in the medium gluten flour, and change the scraper to mix evenly.

4. Pour into the baking tray (the recipe is 2 trays, so half of the batter is poured into each tray), spread it out with a scraper, and spread it into a very thin layer (translucent, you can see the baking mat). The thicker the better.

5. Preheat in an air furnace at 190℃ and bake at 165℃ for about 8 minutes until the surface is golden.

6. Open hearth furnace can also refer to this temperature, but only one plate can be baked at a time, and air furnace will be more efficient.

7. It can be taken out, cooled and violently crushed.

Small technique

① Egg whites should be kept at room temperature to avoid water-oil separation after adding butter.

② Different ovens have different temperatures, and the time and temperature are for reference only. The degree of baking mainly depends on the color. For the first time, I suggest watching it next to the oven. This deep golden yellow will do.